Eleven Madison Park, housed in the historic Metropolitan Life Building in New York City, has been awarded four stars by The New York Times, won the James Beard Foundation’s Outstanding Restaurant Award for 2011, and is on San Pellegrino’s list of the World’s 50 Best Restaurants. A member of the prestigious Relais & Châteux group, the restaurant opened its doors in 1998.
At Eleven Madison Park, executive chef Daniel Humm and general manager Will Guidara set out to redefine the sensory potential of fine dining while maintaining a careful balance between innovation and soul. The first cookbook ever created by this remarkable team reflects those principles as it takes us through the restaurant’s constantly changing seasonal dishes. Chef Humm transports us from his homeland of Switzerland to the markets of New York City, revealing his creative foundation and the philosophies behind his food. In an engaging narrative that is woven throughout the book, Will Guidara tells the stroy of Eleven Madison Park and the inspirations that guide the restaurant today, from the music of Miles Davis to the thinking fo Fernand Point, the father of modern French cuisine.
Celebrated restaurateur Danny Meyer writes in his foreword, “The future of Eleven Madison Park is blindingly bright – and so long as it sustains its personality trait of never resting on any laurel, I cannot wait to return and return”. The book includes more than 160 recipes, plated as they are served at the restaurant and showcased like works of art in luminescent photography by Francesco Tonelli. This is a showstopping cookbook that will serve as a luxurious reminder for anyone who has ever had the extraordinary pleasure of dining at Eleven Madison Park, and a gorgeous inspiration for everyone who wishes to create that experience at home.
- Foreword, Danny Meyer.
- How to use this book.
- Miles Davis.
- Endless reinvention.
- Forward moving.
- A day in the life.
- How Eleven Madison Park works.
- Hors d’oeuvres.
- Basic recipes.
About the author:
Daniel Humm, a native of Switzerland, began his culinary training at the age of fourteen and went on to cook in many of the finest Swiss hotels and restaurants. At the age of twenty-four, in his first executive chef position, at Gasthaus zum Gupf in the Swiss Alps, he became one of the youngest chefs to be awarded a Michelin star. In 2003 he moved to the United States and became executive chef at San Francisco’s Campton Place, where he received four stars from The San Francisco Chronicle, and was named Food & Wine’s Best New Chef. Three years later, he became executive chef of Eleven Madison Park.
Will Guidara, hailing from Sleepy Hollow, New York, has been immersed in the restaurant industry since the age of thirteen. Son of a lifelong restaurateur, he is a graduate of the School of Hotel Administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Spago, Tribeca Grill, and Tabla, and he opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006.
Under Humm and Guidara’s leadership, Eleven Madison Park received four stars from The New York Times, earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchasedEleven Madison Park and, in early 2012, went to open the food and beverage spaces at the NoMadHotel. They are authors of:
- Eleven Madison Park. The cookbook.
- I love New York.
“I’m crazy for the lavender honey-glazed duck for two, but I’m just as crazy for the restaurant’s changing lobster dishes – one of the best has curried granola – and for its reliably moist, snowy halibut. I’m crazier still for the Hawaiian prawn roulade...”. Frank Bruni, The New York Times.
“Eleven Madison Park is currently one of the most elegant, delicious, and creative restaurants in the country, and the reason for that is the leadership and vision of Chef Humm. He has done what many of us in the culinary world aspire to do: craft an experience that tastes delicious, that is extremely creative, and, most importantly, is very personal. That is what has made him a leader in the industry and Eleven Madison one of the best restaurants in the United States”. Grantz Achatz, Alinea.
“Sometimes, somewhere in the world, life brings you opportunities to meet exceptional people. I was cooking at an event in New York several years ago when I met Daniel. From the very beginning, I appreciated his human qualities as much as his professional skills. Daniel is a great chef, embodying everything that the term represents. His creativity, his dedication to the cuisine, his love of the ingredients, and his vision of the culinary world make him count among the greatest of his generation”.Yannick Alléno, Le Meurice.
“The very first time I sampled Chef Daniel Humm’s cooking at Campton Place in San Francisco, I was struck by the lightness, precision, and creativity of his work and became an instant admirer of his cuisine. Today it is quite a privilege to have Daniel Humm in New York, not just as one of our great chefs, but also as a great friend. His delicate cuisine is so well portrayed in this book, which showcases the passion and genuine talent of a modern chef”. Daniel Boulud, Daniel.
“I remember having dinner at Campton Place several years ago. I had heard that a new young chef had taken over its kitchen and was making a name for himself in the Bay Area. That evening, I had the first of many wonderful and memorable dining experiences. Today, Chef Daniel Humm has clearly madeEleven Madison Park a culinary destination, continuing to evolve and develop his own personal style. His book elegantly captures the refinement and focus that have always been hellmarks of his cuisine”.Thomas Keller, The French Laundry.
“I have always thought of Daniel as a humble, unpretentious, understated character with a sharp, clever, and generous sense of humor. Dining at his legendary restaurant, Eleven Madison Park, not only did I have the feeling of being in a quintessentially New York space, but I also found that the food reflected his personality. Eating delicious food that makes you smile and laugh while simply having a good time is special. We can all indulge in this same experience page by page in his book”. René Redzepi, Noma.
“I think of Daniel as a great friend and one of the most talented chefs in the world. His maturity is amazing despite his youth; his culinary progress over the past decade, remarkable. The food he gives us in this book reveals the secrets of his recipes, designed with extreme care in delicate, artistic compositions – their taste is sublime. His creations have audacity without excess. Page after page, Daniel invites us to discover his world, where the kitchen is at the heart of a wonderful journey”. Michel Troisgros, Maison Troisgros.